By Jen, on December 22nd, 2009%
Greek yogurt is an amazing ingredient. Extra thick and creamy, it’s the perfect yogurt to use in recipes when you want richness and tang. But beware, 8 ounces of full fat Greek yogurt can have as much as 23 grams of fat! Look for fat-free (0%) or reduced-fat (2%) Greek yogurt. It’s still incredibly thick and rich, but without all the fat. Next time you make a creamy dip or salad dressing, try swapping Greek yogurt for sour cream. You’ll be amazed at the results.
Here’s a favorite Greek yogurt dip recipe I created. Great served with fresh veggies or spread on whole grain crackers.
Greek Yogurt Dip with Feta
1 cup fat-free (0%) plain Greek yogurt
1/2 cup crumbled feta cheese
1 tablespoon chopped fresh flat-leaf parsley or chives
1 tablespoon extra virgin olive oil
1 teaspoon finely shredded lemon peel
Freshly ground black pepper
In a small bowl, stir together yogurt, feta, parsley, olive oil and lemon peel. Season to taste with pepper. Serve immediately or cover and refrigerate up to 2 days. Serve with fresh veggies or whole grain crackers. If desired, garnish with additional feta and parsley.
Makes about 1 1/3 cups
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By Jen, on December 6th, 2009%
I love the simplicity of hummus. Chickpeas, a bit of olive oil, some seasonings- all blended together to make the perfect dip. Rather than buying pre-made hummus, I prefer to make my own. That way I can control exactly what’s in it and season to my taste. (I’m not crazy about raw garlic, so I leave it out.) Here’s a great basic hummus recipe. For added flavor, try stirring in pitted kalamata olives, roasted red peppers or fresh herbs like flat-leaf parsley or chives.
Easy Lemon Hummus
1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
2 tablespoons almond butter or tahini
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 clove fresh garlic, finely chopped (optional)
1/2 teaspoon coarse salt
1/2 teaspoon ground coriander
Dash cayenne pepper
2 to 3 tablespoons water
In a food processor, place chickpeas, almond butter, olive oil, lemon juice, garlic, salt, coriander and cayenne. Cover and process until smooth, scraping sides as needed. With food processor running, slowly add enough water to reach desired consistency. Serve immediately or cover and refrigerate up to 2 days. Serve with fresh veggies or whole wheat pita. If desired, garnish with a drizzle of olive oil.
Makes 1 1/4 cups
Note: I love the distinct flavor that ground coriander adds to this dish. It has a light, lemony flavor that complements the chickpeas and almond butter. If you don’t have coriander you can leave it out or substitute a different spice like ground cumin.
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